Low-Point Caprese Pasta Salad - Page 2

Cook Pasta:
- Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely.
Prepare Dressing:
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
Assemble Salad:
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, fresh mozzarella balls, and chopped basil leaves.
Add Dressing:
- Drizzle the prepared dressing over the salad ingredients. Add 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
Mix Well:
- Gently toss everything together until the salad is evenly coated with the dressing and ingredients are well combined.
Chill:
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve:
- Before serving, give the salad a final toss. Adjust seasoning if needed. Optionally, garnish with additional fresh basil leaves.